Raw Almond and Cranberry Cupcakes with Chocolate Avocado Frosting

Photo Credit: angryhungryhobbit.wordpress.com

Photo Credit: angryhungryhobbit.wordpress.com

Raw almond and cranberry cupcakes with chocolate avocado frosting

From the time it began to appear wintery here, I’ve actually been yearning for cranberries. Which got me wondering – with all the current fancy looking natural cakes about, I hadn’t actually found many using fruits along with berries which are an integral part of my daily food regime.

Because I have been wishing and wanting to make a cake which has a better dough like consistency, I cleaned the kitchen bench and then spread out every thing I really wanted to make use of to determine all of the potential ingredients I was going to use. I decided to make use of local dried cranberries.

These turned out so yummy i am glad i was bold enough to give them a try. Why don’t you try them to. Below is the recipe and please feel free to like and share it with your friends. Sharing is caring 🙂

 

Raw Almond and Cranberry Cupcakes with Chocolate Avocado Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12

Raw Almond and Cranberry Cupcakes with Chocolate Avocado Frosting

Ingredients

  • Cupcake base:
  • 70 grams of almond flour
  • 30 grams of flaked or shredded coconut
  • 30 grams of almonds
  • 45 grams of dried cranberries
  • 30 grams of pitted dates
  • 2 teaspoons of raw honey
  • 0.5 teaspoon of cinnamon
  • 1 tablespoons of almond milk
  • Chocolate Avocado frosting:
  • 2 medium avocados, ripe
  • 4 tablespoons of cacao powder
  • 2 tablespoons of raw honey
  • 1.5 tablespoons of cacao butter
  • 0.5 teaspoon of ginger powder
  • 0.5 teaspoon of cinnamon
  • a tiny amount of nutmeg powder

Instructions

  1. Place the almonds, the coconut shreds, the cranberries along with the dates into the mixer along with the honey. Mix until every thing has attained the required size. The reason to use whatsoever if I’m currently including almond flour in the following step is because I’ll incorporate a slight crunch to the cupcakes making the texture a lot more exciting.
  2. At this point add the almond flour along with th cinnamon. In the event you just finished creating almond milk and still have wet , you most likely won’t have to include any fluid. Regarding dry flour, I suggest a tbsp of almond milk or simply cool water. This makes the mix much easier for the food processor to deal with making the actual cupcakes a lot more moistened and just like dough.
  3. As soon as everything's properly combined, get the cupcake forms. I've found silicone forms the best for uncooked cakes - you can easily remove them later on with no damage to the cupcakes. This particular recipe ought to make 4 full cupcakes. I actually created 5 due to the fact I personally favor having slimmer cakes plus more frosting, means they are juicier to chow down. Place them in the fridge freezer and get going on the icing!
  4. Dissolve the cacao butter inside a water bath, somewhat slice the avocados after which place everything in a dish. I first tried the blending in a mixer, however I wound up with pieces of green showing. And So I scooped every little thing right into a different container and completed mixing the icing using a hand blender. Which did the trick much better, the mix became fluffy not to mention almost glossy.
  5. At this point get the piping bag, place it within a glass so you’ll have both hands free (or have a buddy hold it) and then fill it up with all the cream. In the event you don’t possess a piping bag, you can easily scoop the icing over the cupcakes. May well appear much less elegant, however it will taste every bit as good.
  6. If you’re much like me and you simply don't have a nozzle cover, filling up the bag could be difficult (and incredibly sloppy!). Thankfully I noticed an elastic band nearby and improvised a remedy - shut the bag exactly above the nozzle using the rubber band! Once you take off the band afterwards, you can use it to fasten the actual bag on the opposite side.
  7. Pipe the icing over the cupcakes and then decorate as required. I actually selected coconut shreds along with cranberries to get vibrant looks along with a little bit of cinnamon for that fantastic taste. Incidentally, in case you’re concerned that the icing definitely will taste just like avocado, you can bury that worry right now. I went to see a few buddies with these cakes and they'd never have suspected it was made up of avocado if I hadn’t said.